Slow Cooker~Brownie Cream Cheese Pudding Cake.

Slow Cooker~Brownie Cream Cheese Pudding Cake. 

Ingredients

1 package brownie mix

2 large eggs

1/4 cup vegetable oil

2 Tablespoons water

1 (8 oz. ) package cream cheese, softened

1/4 cup butter, softened.

1/2 cup sugar

2 Large eggs

1 teaspoon vanilla extract

2 Tablespoons all- purpose flour

1/2 cup milk chocolate chips.

Directions

1. In a medium bowl, stir together brownie mix, 2 large eggs, vegetable oil, & water. Spoon

half of the brownie batter into a lightly greased 3 quart slow cooker.

2. Beat cream cheese & butter with an electric beater on medium speed until creamy. Gradually

add sugar, beating well. Add 2 eggs, 1 at a time, beating until blended. Stir in Vanilla. Fold in

flour and chocolate chips. Pour cream cheese mixture over brownie batter in slow cooker. Dollop remaining brownie batter

over cream cheese mixture; swirl mixture gently with a knife.

3. Cover and cook on low setting for 5.5 hours, or until set. Carefully remove slow cooker insert from heat element; let stand

45 minutes before serving.

Find original recipe here: http://www.mrfood.com/Cakes/Brownie-Cream-Cheese-Pudding-Cake-4377/

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Red,White and Blue Ambrosia

1. Combine the heavy cream and confectioners' sugar in a large bowl. Whip with an electric mixer until thick but not grainy. Mix in sour cream.
2. Use a rubber spatula to fold in the flaked coconut, pineapple, strawberries, blueberries and marshmallows until everything is evenly distributed. Cover and chill for at least 4 hours before serving. It tastes best if chilled overnight.

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Peanut Clusters

 
Thank You Jaci Heaton!

Ingredients~
2 lbs (36 ounces) salted dry-roasted peanuts
4 ounce (4 squares) German's sweet Chocolate
1 -12 ounce Package Semi Sweet Chocolate Chips ( 2 cups)
2 1/2 pounds White Almond Bark (Break up a little)

Directions~
In a 4 quart crockpot place peanuts on the bottom then layer the chocolates. Start with German chocolate, then the chocolate chips and finally the almond bark. Set crockpot on low and cook for 3 hours (do not over cook). DO NOT STIR. When finished cooking stir with a wooden spoon (important to use wooden) until chocolate is completely smooth. Spoon into medium sized muffin liners (30-40) or for a quicker finish spread out on wax paper, let cool then crumble.

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Blueberry Cobbler

 
Ingredients~
1 cup flour
1/4 cup sugar
 1 tsp baking powder
1/2 tsp ground cinnamon
1 egg
1/4 cup milk
4 cups berries, fresh or frozen
1 cup sugar
1/4 cup flour
1/8 tsp sea salt

Directions~
In a medium bowl combine the first 4 ingredients ( 1cup flour, 1/4 cup sugar, 1 tsp baking powder, 1/2 tsp cinnamon); and use a fork to stir well. In another bowl whisk the egg, then add milk and oil. Pour the dry ingredients into the wet ones and mix well. The batter will be thick. Spray the inside of the crock pot and then spread the batter along the bottom. In a medium bowl combine the last 3 ingredients (1 cup sugar, 1/4 cup flour, 1/8 tsp salt). Place the berries in the sugar mixture and toss to coat. Pour the berries and sugar mixture over the top of the batter in the crock pot. Cover and cook on high for 2 1/2 hours, or until batter is cooked through. When its done turn the crock pot off and uncover, this allows the berry juice to thicken for 5 to 10 minutes.

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Monkey Bread

 
Ingredients~
1 tube Biscuits
1 tsp Cinnamon
1/4 cup Margarine/butter, melted
1 cup brown sugar

Directions~
Cut biscuits into quarters with kitchen shears. Dip biscuit into melted butter. Put buttered biscuit into the bowl of cinnamon and brown sugar and fully coat the pieces. Put the pieces into the crock pot until you have all of the pieces layered in the crock pot. Cook on low for 2 hours, Rotate the pieces to keep them cooking evenly.

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S'mores Cake

 
Ingredients~
1 box of Chocolate Cake Mix
1 container of Marshmallow Fluff
Graham Crackers

Directions~
In a bowl mix up the Cake mix according to the box directions. Pour the batter into the slow cooker and turn it on low. Cook on low for approximately 6 to 8 hours. When the cake is done, swirl in the Marshmallow Fluff, gently breaking up the moist cake as you add the fluff. Don't stir too much in though, or you will have a marshmallowy mess.

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Chocolate Candy

Ingredients~
2 pounds salted dry-roasted peanuts
4 ounces German's sweet chocolate ( about 4 squares)
One 12-ounce package semisweet chocolate chips (about 2 cups)
2 1/2 pounds whit almond bark


Directions~
Place the peanuts in the bottom of your slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temp on low and cook for 3 hours. Do not stir while it is cooking. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.

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Blackberry Cobbler

Ingredients~
4 cups fresh or frozen blackberries
1/2 cup granulated sugar
2 tablespoons corn starch
2 cups all-purpose flour
1/2 cup granulated sugar (or sugar substitute)
1/4 cup butter, melted
1/4 cup milk
1 teaspoon baking powder
Pinch of salt

Directions~
 Put the berries , 1/2 cup sugar and cornstarch in the crock pot. Toss lightly to coat the berries. In a medium bowl mix the cobbler ingredients-flour, sugar, melted butter, milk, baking powder and a pinch of salt until a soft dough forms. Drop spoonfuls of cobbler dough onto the fruit in the slow cooker.Keep the dough off the side of the crock pot. Cover and cook on High for 4 hours, or until the fruit is bubbly and the dough is cooked through. You can serve plain, or with ice cream or whipped cream!

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State Funnel Cakes

 
Ingredients~
3 Large Eggs
1/4 cup Sugar
2 cups Milk
3 2/3 cups Flour
1/2 teaspoon Salt
2 teaspoon Baking Powder
Vegetable Oil

Instructions~
Beat eggs and sugar together. Add the milk slowly while beating. Add all the dry ingredients and beat until smooth and creamy. Pour batter into a funnel. Put your finger on the bottom of the funnel to stop it from flowing out. In a large cast iron pot, add 2 inches of oil to the bottom. When the oil becomes hot, move your hand over the pot and slowly release your finger. Move the funnel around to make designs. Brown the batter on both sides, then immediately remove and drain extremely well. Top with your choice of cinnamon sugar or powdered sugar.

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Slow Cooker Dairy-free, Gluten-free Brown Rice Pudding

 
Dairy-Free, Gluten-Free Brown Rice Pudding
Cook Time-3 hours
Number of servings-8

Ingredients~
2 1/2 cups cooked brown rice
1/2 cup brown sugar, packed
 1 1/2 cups Almond milk, unsweetened
2 tsp Vanilla extract
2 tsp Cinnamon
Pinch of salt
1/2 cup raisins (golden are best)
1//3 cup Almond Meal/flour

Directions~
Combine previously cooked brown rice, almond milk (soy, rice, coconut, or animal milks also would work), brown sugar, vanilla, cinnamon, and a pinch of salt in a small (2-4 quart) slow cooker or crockpot. Cook on low for 1 1/2 hours. Add the raisins and give the pudding a good stir to mix in. Let it cook for another 1 1/2 hours. (You can add more almond milk if it is too dry or starting to stick.)

Mix in almond meal and serve.

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Crock Pot Chocolate Mud Cake

 

  

Crock Pot Chocolate Mud Cake
Ingredients:
1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate or 2 ounces chocolate chips
1 cup sugar, divided
3 tablespoons Dutch-processed cocoa powder, plus
1/3 cup Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
whipped cream or ice cream

Directions:

 Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
Whisk together the flour and baking powder in a medium bowl and set aside.
In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
Add the flour mixture and stir until thoroughly mixed.
Pour the batter into the slow cooker and spread it evenly.
In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
Pour the mixture over the batter in the slow cooker.
Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
(As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.

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